Wine and drinks are part of our daily life. Wine has some properties to accompany meals that are highly recommended. Both wine and any drink must be taken in moderation.Wine is a drink made from grapes, through the alcoholic fermentation of their must or juice.
Fermentation is produced by the metabolic action of yeasts, which transform the natural sugars of the fruit into ethanol and gas in the form of carbon dioxide.
The sugar and acids in the fruit, Vitis vinifera, are sufficient for the development of fermentation.
However, wine is a sum of environmental factors: climate, latitude, altitude, daylight hours and temperature, among several others.
Approximately 66% of the world grape harvest is dedicated to wine production; the rest is for consumption as fruit.
Despite this, the cultivation of the vine covers only 0.5% of the arable land in the world.
The cultivation of the vine has been associated with places with a Mediterranean climate, not in vain, half of the world’s wine production is concentrated in just three Mediterranean countries: Italy, France and Spain.
The name “wine” is given only to the liquid resulting from the total or partial alcoholic fermentation of grape juice, without the addition of any substance.
In many laws, only the fermented drink obtained from Vitis vinifera is considered wine. Although similar drinks are obtained from other species such as Vitis labrusca, Vitis rupestris, etc.
Knowledge of the particular science of winemaking is called oenology (without considering the vine growing processes).
The science that deals only with the biology of the vine, as well as its cultivation, is called ampelology.
Wine was produced for the first time during the Neolithic, according to archaeological evidence found in the Zagros Mountains, in the region now occupied by Iraq and Iran.
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